Vanilla Cake Lab126 recipes
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Vanilla Cake Recipe from Scratch

thefirstyearblog.com · 2024 · 16 slices

Against 126 vanilla cake recipes

More salt than 94% of recipes and more liquid than 86%.

See how all 126 vanilla cake recipes compare →

Get the method at thefirstyearblog.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 126 vanilla cake recipes, per 100 g of flour.

  • More salt than 94% of recipes: 2% of the flour weight against the typical recipe's 1%, about twice as much.
  • More liquid than 86% of recipes: 116% of the flour weight against the typical recipe's 82%.
  • More egg than 80% of recipes: 67% of the flour weight against the typical recipe's 56%.
  • More fat than 76% of recipes: 75% of the flour weight against the typical recipe's 66%.
Sugar: 115%, 63rd percentileFat: 75%, 77th percentileEgg: 67%, 82nd percentileLiquid: 116%, 87th percentileLeavening: 4.1%, 60th percentileSalt: 2%, 96th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 ½ cups (300g) all-purpose flour300 g
  • 2 tsp baking powder≈ 9 g
  • ½ tsp baking soda≈ 3 g
  • 1 tsp salt≈ 6 g
  • ¾ cup (170g) unsalted butter (room temperature, 1 ½ sticks)170 g
  • 1 ¾ cups (346g) granulated sugar346 g
  • ¼ cup (59ml) vegetable oil≈ 55 g
  • 4 large eggs (room temperature)≈ 200 g
  • 1 cup (227g) sour cream227 g
  • ½ cup (118ml) milk (I used whole milk)≈ 122 g
  • 1 Tbsp vanilla extract≈ 13 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 ½ cups (565g) unsalted butter (room temperature, 5 sticks)565 g
  • 2 Tbsp vanilla extract≈ 25 g
  • ⅛ tsp salt≈ 0.8 g
  • 6-10 cups (681-1135g) powdered sugar1135 g
  • 3-6 Tbsp milk or heavy cream if frosting becomes too thick≈ 67 g

flour 300 gbatter 1450 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 126 recipes. Shaded: the middle half. Tick: the median.

  • Sugar115% · 63rd percentile
  • Fat75% · 77th percentile
  • Egg67% · 82nd percentile
  • Liquid116% · 87th percentile
  • Leavening4.1% · 60th percentile
  • Salt2% · 96th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 50 minutes
median 28 minutes

Keep exploring

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